Outside it looks like marshmallow cream. The poodles are romping like two polar cubs. Every now and then they stop and take bites of the snow. Being an ice cream lover, I understand.
Unfortunately dairy products cause problems for many people. I discovered this when our daughter was very young. Ginny battled chronic ear infections until a nutritionist told me to take her off of all dairy products. I’d bought the commercials and made sure she got her daily supply of milk, yogurt, and cheese. Like magic, Ginny’s ear infections immediately disappeared as soon as we changed her diet.
Since that time I have my eye out for good non-dairy substitutes for my dairy favorites. Today I share my recipe for chocolate chip non-dairy “ice cream.” The avocado and coconut creamer add creaminess with healthy fats.
Chocolate Chip Non-Dairy Ice Cream
In a high-powered blender add the following ingredients.
½ Cup French vanilla coconut creamer (not coconut milk, as that will not be creamy enough.)
2 Tbsp. Raw agave nectar
1 ½ Tbsp. non-dairy chocolate chips
¼ Avocado (peeled)
2 – 2 ½ cups of ice
Start at low speed and kick up to high speed until fully blended. This makes two generous servings for regular eaters. I eat the whole thing like a large milkshake! Enjoy.
Feel free to email me with your questions. I’m happy to share brands and resources.
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Deborah W. Wilson
Ladies, invite your friends and come to Making a Difference in Your Corner of the World Conference February 28-March 1, 2014.
Register under “Lighthouse” and save.
Put “Lighthouse” under the group name, and the conference will refund $5 to each one who registers with this group code—after fifteen have signed up. We need fifteen to count as a group, so invite your friends to join you and the Lighthouse group. I’ll be doing two workshops and would love to see you!
Click here to here Jen Barrick’s inspiring story. She’s the daughter of the mother-daughter keynote team.